During ripening, fleshy fruits undergo textural changes that lead to loss of tissue firmness
and consequent softening due to cell wall dismantling carried out by different and …

Increased respiration rate and textural softening in mango during fruit ripening limit its
postharvest shelf life with poor quality. Changes in ethylene production, respiration rate …

Activity of enzymes involved in glycolysis, gluconeogenesis and organic acids metabolism
was assayed in seven mango cultivars during ripening. The glycolytic enzyme hexokinase …

Mango (Mangifera indica L.) is an important member of the Anacardiaceae family, grown
commercially in tropical and subtropical regions of the world. Maintenance of mango fruit …

Changes in the activities of the cell wall degrading enzymes pectinesterase (PE),
polygalacturonase (PG) and cellulase were studied during the ripening of fruit from 'Kitch …

Mango fruit has been in the focus of research for many years. Most of the research has been
of a general nature and largely confined to the postharvest life of the fruit. There is a …

As a part of the study to explore the possible strategy for enhancing the shelf life of mango
fruits, we investigated the changes in biochemical parameters and activities of ripening …

Ripening of mango (Mangifera indica L., cv. Alphonso) fruit is characterized by a series of
biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the …

'Tainong 1'mango fruit were treated with hot water for 10 minutes at 55° C and then stored at
5° C for 3 weeks. After removal from low-temperature storage, the effects of hot water …

Mango fruits of cvs' Kesar'and'Amrapali'were subjected to various post-harvest dip
treatments and ripening conditions, and their ripening behaviour and final quality estimates …